This collection of savory recipes brings together comforting, home-style dishes that are simple to prepare and full of flavor. Each recipe is written from a practical home cook’s perspective, focusing on clear steps and everyday ingredients.
Baked Bread Rolls with Eggs and Mushrooms
Preparation:
Slice the bread rolls into thick rings and gently soak them in milk so they soften without falling apart. Hard-boil the eggs, let them cool, then chop them into small pieces.
Heat butter or oil in a pan and sauté the finely chopped onion until lightly golden. Add the sliced mushrooms, a pinch of salt, and a little black pepper. Cook until the mushrooms release their juices and most of the liquid evaporates. Stir in chopped parsley and a small pinch of dried thyme for extra aroma.
Grease a baking dish with butter. Arrange a layer of soaked bread rolls, followed by chopped eggs, mushroom mixture, a little salt, and a few spoonfuls of sour cream. Repeat the layers until the dish is full, finishing with bread rolls on top. Spread sour cream evenly over the surface and sprinkle lightly with grated cheese if desired. Bake in a moderately heated oven until golden brown. Serve warm.
Pasta with Young Broad Beans and Peas
Ingredients:
5.3 oz young broad beans
5.3 oz peas
2 tbsp olive oil
1 garlic clove, minced
1 small shallot, finely chopped
7 fl oz heavy cream
Fresh mint or basil (optional)
Pasta
Parmesan cheese
Salt and black pepper
Preparation:
Clean and cook the broad beans and peas until tender. Mash or blend about half of them, leaving the rest whole for texture.
Heat olive oil in a pan, add the shallot and garlic, and sauté gently until fragrant. Add the mashed beans and peas and cook briefly. Pour in the heavy cream, then add the remaining whole beans and peas. Season with salt and pepper, stir in Parmesan and fresh herbs if using, and let the sauce simmer gently.
Cook the pasta until al dente. Combine with the sauce and serve immediately with extra Parmesan on top.
Baked Vegetables
Ingredients:
2.2 lbs mixed vegetables (eggplant, bell peppers, lightly boiled kale, okra, Brussels sprouts, celery, parsley)
3 tbsp seasoning (Vegeta or similar)
3 tbsp chopped parsley, dill, or fennel
1 tbsp finely chopped garlic
2 tbsp olive oil
Freshly ground black pepper
Preparation:
Cut the vegetables into suitable pieces, leaving cauliflower, okra, and Brussels sprouts slightly larger. Place them in a greased baking dish, drizzle with olive oil, add garlic, herbs, seasoning, and pepper. Toss lightly and bake at 350°F (175°C) for about 30 minutes, stirring once halfway through. Serve as a side dish or light main meal.
Baked Vegetables
Ingredients:
7–8 oz peas
7–8 oz carrots
7–8 oz cauliflower
7–8 oz celery root
7–8 oz broccoli
2 tbsp chopped parsley
4 eggs
1.7 cups milk
Salt and pepper
3.5 oz grated cheese
A pinch of nutmeg
Preparation:
Cook the vegetables until just tender, then chop into small pieces. Season with salt, pepper, and nutmeg, then mix in parsley and grated cheese. Transfer to a greased baking dish.
Whisk the eggs with the milk and pour evenly over the vegetables. Bake in the oven for about 30 minutes, until set and lightly browned.
Chickpea and Potato Casserole
Ingredients:
10.5 oz chickpeas
10.5 oz potatoes
1 small celery root
1 leek stalk
1 onion
3 tbsp oil
Salt and pepper
1 tsp sweet ground paprika
Allspice, marjoram
2 bay leaves
2 tbsp chopped parsley
1 clove garlic, minced
Preparation:
Wash and soak the chickpeas overnight. Heat oil in a large pot, add bay leaves and water, and bring to a boil. Add chickpeas and cook until partially tender.
Clean and chop celery root, leek, onion, garlic, and potatoes. Add to the pot, remove bay leaves, season with spices, and cook until everything is soft and flavorful. Finish with fresh parsley and adjust seasoning to taste.
Chickpea Soup
Ingredients:
7 oz chickpeas (soaked overnight)
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
Rosemary
7 oz small whole wheat pasta
2 tbsp olive oil
Salt and pepper
A pinch of smoked paprika
Preparation:
Cook the chickpeas in salted water until very tender. Reserve the cooking liquid and purée most of the chickpeas.
Sauté onion, carrot, celery, and rosemary in a little of the reserved liquid. Remove rosemary, add chickpea purée, smoked paprika, and enough liquid to reach desired consistency. Bring to a boil, add pasta, and cook until al dente. Finish with olive oil and seasoning.
Beetroot and Sour Cream Salad
Ingredients:
3 beets
3 eggs
1 cup sour cream
1 tsp mustard
Juice of 1 lemon
Salt and black pepper
Fresh horseradish root
A pinch of sugar
Preparation:
Cook the beets until tender, cool, peel, and dice. Season with salt, pepper, and a small pinch of sugar.
Mix sour cream with mustard and lemon juice. Boil the eggs, cool, peel, and finely chop. Grate the horseradish.
Combine the beets with the sour cream dressing, transfer to a serving dish, and top with chopped eggs and grated horseradish.
Fried Stuffed Peppers
Ingredients:
Meaty bell or long peppers
Vegetable oil for frying
Eggs, beaten
Bread crumbs
Salt
Preparation:
Roast the peppers until the skin blisters, peel them, and let them drain. Lightly season with salt. Dip each pepper into beaten eggs, then coat with breadcrumbs. Fry in hot oil until golden and crisp on all sides. Serve warm.
Chard Cutlets
Ingredients:
1 bunch chard
1 egg
Grated cheese
3–4 tbsp breadcrumbs
Salt or seasoning
A pinch of garlic powder
Preparation:
Cook the chard, drain thoroughly, and finely chop. Mix with egg, cheese, breadcrumbs, garlic powder, and seasoning. Shape into cutlets, coat lightly with breadcrumbs, and fry until golden and crisp.
Feta Cheese and Zucchini Dish
Ingredients:
2 tbsp oil
150 g (5.3 oz) chopped onion
1 tsp cumin
350 g (12.3 oz) grated zucchini
120 g (4.2 oz) grated carrot
200 g (7 oz) chopped red bell pepper
250 g (8.8 oz) crumbled feta cheese
2 beaten eggs + 1 extra egg
14 thin phyllo dough sheets
130 g (4.6 oz) melted butter
1 tbsp grated aged cheese
1 tsp sesame seeds
A pinch of black pepper
Preparation:
Grease a round baking dish. Heat oil in a pan, sauté onion with cumin until soft, then add zucchini, carrot, and red pepper. Cook until excess moisture evaporates. Remove from heat, mix in feta, let cool slightly, then add beaten eggs and pepper.
Layer two sheets of phyllo dough, brushing with melted butter, add filling, roll, and repeat. Arrange rolls in the dish, brush with butter, sprinkle with aged cheese and sesame seeds, and bake at 400°F (200°C) for about 20 minutes, until crisp and golden.
